5 Ingredients or Fewer

Popcorn Popped in Bacon Fat

September 29, 2010
Author Notes

While I may not be as thrifty a cook as I want to be I do know not to throw away the bacon fat. After all it is great for salad dressings, essential in black skillet cornbread and really good for sauteing. Even still, I still don’t want to eat it everyday.
On the other hand I don’t want microwave popcorn and I also find myself adding butter to the popcorn I popped in grape seed oil.
Where does this leave me? Well, I am just gonna say, I don’t eat popcorn but once a month at most so I have to think of it this way, live large.

  • Serves 4 to 6
  • 4 tablespoons rendered bacon fat
  • 1/2 cup popcorn
  • sea salt
In This Recipe
  1. In a 3 /12 quart Dutch oven add the bacon fat and place the pot over medium high heat. Once the fat has melted add the popcorn.
  2. Cover the pan and shake it around for a moment.
  3. Once the popcorn starts popping shake it more and as the popcorn pops faster shake more often.
  4. Once the popping resides dump the popcorn into a large bowl and season it with salt. Serve

See Reviews

See what other Food52ers are saying.

  • Peter
  • cheese1227
  • mrslarkin
  • dymnyno
  • Sagegreen
Father, husband, writer, photojournalist and not always in that order.